First up was the tenderloins. I rubbed them down with plowboys rub and brought them to 145. They were sauced at 138 with blues hog cut with lambert sweet sauce o mine. Quite possibly the best loin I have ever cooked!
Next up was the ribs. 2 sides were Rubbed down with plowboys and and one with sweet rub o mine. Went on at 240 degrees for 4.5 hrs and did not foil. I used the same sauce as the pork loin when there was 30 min left. Turned out awesome! Not a single piece of meat left and everyone was pleased.
Thanks for looking!